This is a delightful little tart and really easy to make. I love the tart cranberries suspended in the crunchy meringue. I made it with the sweet tart dough in the pie pan, however it seems like a tart pan would work just as well. Just a couple of tips; 1) cover the edges of the crust as I got them too brown 2) use a hand mixer to beat the egg whites, the Kitchen Aid stand mixer just won’t deal with the small volume.

The recipe is on pages 135 – 136 of Baking Chez Moi, by Dorie Greenspan. It was our second assignment in the Tuesdays with Dorie bake along for this fabulous new cookbook. Click on over and see the other bakers versions. We don’t post the recipes online, if you want to bake along with us buy a book and jump in. However, this recipe happens to be one that Dorie has on her website, so give it a try. Up next, Rugelach.

You are right, easy and delicious. It would also be good with more berries like you said, I think I would like that as well. Good tip on the crust color…I usually just put it in and keep an eye on it and take it out when it is barely brushed with color as I know it has to go in again and will darken further. Each oven is different on timing I have found…it’s good to learn new things! 🙂 Your tart looks lovely.